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Tuesday, March 1, 2011

March's Challenge - Double your Pleasure, Double your Fun!

We are all of us getting a little winter-weary and dreaming of spring.

And with spring comes re-organization.

Even here at Forging Fromage!

Yes, we are expanding in our repertoires.

Not only will we be encouraging each other in our fromage forging, but in other DIY kitchen projects such as growing, preserving, charcuterie, and fermenting as well.

This is our year forgers - we are moving forward!

This year we are witches and goddesses and earth-mamas of our kitchens.

(And all the necessary masculine equivalents for those gents who want to play along!)

Are you ready? Great!

March's Forging Challenges:

Goat's Milk Faisselle and Spiced Orange Slices

We are making a fresh goat's milk cheese and serving it with our own (water-bath) canned orange slices. Delicious!

Goat's Milk Faisselle

Ingredients:

6 goat's cheese moulds

Flat-bottomed baking dish

1 quart goat's milk
Pinch mesophilic culture
2 drops liquid rennet

Sterilize all equipment. In a large ss pot over medium heat, warm milk to 86°F, stirring gently to prevent scorching. Remove from heat.

Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using skimmer and an up-and-down motion, gently draw culture drown into milk without breaking surface of milk.

Dilute rennet in 1 tbsp col water. Add to milk and, using the same up-and-down motion, draw rennet down into milk until well blended. Cover and let set at room temp in a draft-free location for 12 hours.

Place moulds in a flat-bottomed baking dish. Using skimmer, gently ladle curd into moulds, taking care not to bread up the curd. The whey will begin draining out of the holes in the moulds right away and will collect in the dish.

As soon as the curd has drained down below the tops of the moulds, cover the dish and place in the refrigerator. The faisselle is ready to use ans soon as it has drained to your desired texture. The longer it drains, the firmer it will become (because the moulds are sitting in the whey, it will stay fairly moist). Store it in the refrigerator for up to 4 days. To remove, unmould onto a plate.

Makes 6 cheeses, each 3-4 oz.

Moulds - I am going to use my couer a la creme moulds and line them with cheesecloth.

Combine whole unpeeled oranges, 8 cups hot water, and salt in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until fruit is tender. Drain oranges, discarding liquid, and cool.

NatashyaI don't follow readers or feeds and I cannot believe what you have been doing here! I want in! I just saw your tweet and jumped over. Would you and could you please consider uploading Feedburner so that I could subscribe to your site by e-mail and receive your posts in my e-mail box?Purdy paw-lease?I love what you are doing and want to read regularly.Take a look at my last post on the politics of raw milk in Canada. How is it in your state?:)Valerie

Hi Val! Heather and I are so happy you will be creating with us!I am in Canada too, and no amount of flirting with farmers has scored me any raw milk. ;-) Darnit. I believe Heather can get it in her state. I'll ask H if she can install the feedburner, as she is more web savvy than I am. Cheers!

Now, where did I see that?

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Disclaimer

Follow recipes at your own risk - if you have food sensitivities, allergies or a compromised immune system: please make wise choices about what and how you cook.If you are uncertain whether you can tolerate certain foods, methods or preparations, please consult your physician.